Grapes were picked at ultimate maturity by hand, harvested at sunrise to take advantage of cool nighttime temperatures to assure high complexity and ripe tannins. A gentle handling during harvest was applied to preserve the fruitiness and the spice of the Cabernet Sauvignon. Fermented in closed top fermenters to preserve the varietal aromas and a blend of yeast was used to create and extend mouth-feel. This wine received 2 pumpovers a day to carefully extract color and ripe structural tannins. Aged in 50% new oak barrels for 18 months to add soft and subtle spice to the final wine.